Etrog Compote

Nitra Ladies Auxiliary Nitra Ladies Auxiliary
1.0 (3 reviews)

A customary way to make use of an etrog (or esrog, or citron) after Sukkot (and to render it edible) is to cook it up into a citron delicacy like this one. Some have the tradition to serve their etrog dishes on Tu-Bishvat. There is also an old tradition that pregnant women who sample an etrog have easier births.

4
Easy Vegetarian Vegan Pescatarian Gluten Free Parve

Directions

Prepare the Compote

  1. Soak etrog in water for seven days, changing water daily.

  2. Peel and quarter etrog and remove membranes and seeds. Cube the quarters. Place into a four-quart saucepan and add water to cover. Bring to a boil and cook for five minutes, then drain all water. Repeat boiling process three times.

  3. Peel and cube quinces. Wash lemon and slice thinly. Add all ingredients to etrog and add water to barely cover.

  4. Cook for three to four hours over medium-low heat until reddish in color.

Credit

Notes:

Freezes very well.

 

Description:

Photography and Styling by Elazar Klein Studio

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compote etrog fruit Jewish cuisine jewish food quince Sefardi sephardi Succos Sukkos traditional traditional Jewish food
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1 Comment

Sarah •

Can I use different apple or has to be quince apple? What does quince apple do to esrug compote?

Avigael Levi Kosher.com Team •
Reply to Sarah

Quince is not a variety of apple, it's a different fruit, but you can substitute cooking apples for it in most cooked recipes such as this one.